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Foul Mudammas

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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
1/2 small onion, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1 15 oz. can Fava Beans
2 tspn. ground cumin
1/4 cup Italian Parsley, minced
scallions for garnish, optional can use parsley or both
1/2 medium tomato, chopped
1 lemon
ground red pepper, to taste or minced jalapeño
salt and pepper to taste

pita bread

Heat 1 tbsp of the olive oil in a small pot, then add onions and cook 2-3 minutes. Add garlic and cook til lightly browned and onions are translucent. Open the can of fava beans and pour out 1/3 of the liquid. Add the beans and remaining liquid to the pot along with lemon juice. Put half of the parsley in the pot and cover – bring to a boil, then reduce heat and simmer 5-10 minutes, stirring occasionally.  Garnish with tomatoes, olive oil, remaining parsley and or scallions and jalapeno.

Tomato Pie, AZ Chris

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1 9 inch pie shell
1/2 onion, chopped
6 or 7 Roma tomatoes
1/4 cup basil, sliced
2 cups grated cheese, (combination of mozz., parmesan, feta, gruyere, cheddar…)
3/4 cup Greek yogurt, (or sour cream)
1 tsp. hot sauce, (or ground chipotle)
salt & pepper

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1. Preheat oven to 350ºF. Place pie shell in oven and cook for 8-10 minutes or until lightly golden.

2. Cut tomatoes into quarters and seed. Lightly salt the tomatoes and then put them meat side down on paper towels to drain out liquid. Let them sit for 15 minutes. Then chop.

3. Sprinkle the bottom of the pie shell with chopped onion. Spread the tomatoes over the onions. Spread remaining onion and basil over the onions.

4. In medium bowl, mix together the cheeses, yogurt, hot sauce or ground chipotle, salt and pepper. Mixture should be the consistency of a gooey dough. Spread over the top of the vegies in the pie shell. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Notes: This is really yummy!

This recipe lends itself to a multitude of additions or substitutions. I added chopped sweet red pepper and smoked paprika. Poblanos, cumin, cilantro would be great too. Anything that goes with tomatoes!

Any mixture of cheeses would be good, but I would make cheddar a very small part. Due to the liquid nature of the tomatoes, cheddar would add too much additional liquid (oil). I used mozzarella, queso fresco and about a 1/4 cup of cheddar which was a litlle on the bland side. Gruyere would be really good! Feta would be excellent – but doesn’t melt much so make sure it’s well mixed.

Notes from Mary: This is almost identical to my recipe except it just calls for parmesan and
cheddar mix, along with a little minced rosemary. I like the gruyere idea.
Also, mind calls for sliced tomatoes rather than quartered. Tomatoes merge
with other ingredients. Does it do the same with the quarters and slices
easily?

Vegetarian Philly

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2 tablespoons butter
1 cup sliced onion
1 cup sliced bell peppers (green and red)
1 cup sliced mushrooms
pinch of salt and pepper
4 slices provolone cheese
4 buns

Heat butter in a large skillet over medium heat.
Add onions, peppers, and mushrooms and saute about 10 minutes, until soft.
Season with salt and pepper and divide into four servings within skillet. Top each serving with provolone cheese and cover skillet to allow cheese to melt.
Scoop each serving on to a bun to enjoy.

Smashed Potato Tacos with Guacamole & Pico di Gallo

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potato tacos 5 (1)

1 1/2 pounds yukon gold potatoes ( cut in quarters) do not peel
1/2 cup milk (warmed either in pan on stovetop or in microwave)
4 tbsp extra virgin olive oil
2 tbsp roasted garlic paste (see below)
grey salt and freshly ground pepper to taste

8 tortillas
guacamole recipe
pico di gallo recipe
shredded lettuce
diced white onions
shredded sharp cheddar cheese

Add potatoes to a large pot of salted water. (salt the water like you would for pasta). Bring to a boil and cook until fork tender (about 15-20 minutes). Drain the potatoes and add back to the now empty pot. Cook over medium heat for 1-2 minutes until potatoes and pot are dry (stir continuously to prevent potatoes from sticking). Turn heat to low and add warm milk and olive oil to potatoes and mash using a potato masher. The potatoes will be lumpy due to the skins, so check to ensure milk and olive oil are thoroughly incorporated into potatoes. Add garlic paste and salt/pepper to taste… additional milk may be added if potatoes are too dry. Serve immediately. serves 4

fresh salsa..a.k.a pico di gallo

2 cups heirloom tomatoes (any color) seeded and diced, and placed in a strainer
1/2 c diced red onion
1 small clove garlic, finely minced
1 jalapeno, remove seeds and membrane, finely chopped
1 serrano chili, remove seeds and membrane, finely chopped
1 tbsp cilantro
1 tsp red pepper flakes
grey sea salt
freshly cracked black pepper
juice and zest of 1/2 lime

combine first 7 ingredients in medium sized bowl..add salt and pepper to taste. cover bowl with plastic film and allow to sit for 30 minutes..add lime juice and zest…stir, taste and adjust seasonings..note..i loathe watery salsa, so i place the mixture in a strainer and allow to sit for a few minutes..place back in bowl, stir and adjust seasoning again if needed. this salsa is a bit spicy..removing the seeds and membrane from the peppers reduces a lot of the heat..but if you do not like hot foods..reduce or eliminate the red pepper flakes..

Roasted Garlic Paste
You can make this with as many heads of garlic as you wish…this no-recipe recipe is as follows:

With a sharp knife, cut off the very top of each head of garlic…you should just see the very tip of the garlic cloves after cutting. Remove the first layer or two of papery garlic skin from the garlic head…not too much, you want the garlic cloves to remain attached. Place the garlic root side down in a small ovenproof pan or baking dish, you want the garlic to fit tightly in the pan, the pan size will depend on the number of garlic heads you are roasting. Make more than you need. This paste will last a few days and you will use it in everything! Drizzle cut side of garlic with extra virgin olive oil. Sprinkle with sea salt (I like grey salt) and freshly ground pepper. Cover pan tightly with foil and roast in a 375 degree oven for 20-30 minutes. Garlic should be very tender. Remove foil, drizzle with additional olive oil and continue roasting for 10 minutes more.

At this point you can squeeze the garlic from the cloves directly onto toasted french or sourdough bread which is lovely…or you can squeeze all the garlic into a small bowl, mash with a wooden spoon and drizzle with additional extra virgin olive oil to create a smooth paste. Taste and add additional salt/pepper if desired. Garlic paste can be stirred into your smashed potatoes, added to toasted bread, added to roasted or steamed vegetables, stirred into sauces…etc. Once you taste it you will be inspired to add it to almost everything!

Shaved Asparagus Pizza

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5-6 thick asparagus stalks (~1/2 lb)
2 tbsp olive oil, divided
Salt and pepper
1 lb pizza dough
Cornmeal, for dusting the pizza peel
1 clove garlic, pressed
3 large basil leaves, finely chopped
1 cup shredded mozzarella cheese
¼ cup shredded asiago cheese
½ cup ricotta cheese

Preheat your oven to 475F. If you have a pizza stone, place it in the oven now so that it is also preheated by the time you’re ready to bake.

Shave the asparagus into thin slices by hold them by the woody bottom end and running a sharp vegetable peeler along the stalks from bottom to top. Transfer the shaved asparagus to a mixing bowl, and toss with 1 tbsp olive oil and a little salt and pepper until well coated
.
Roll out the pizza dough into a 12″ round, and place it on a pizza peel generously dusted with cornmeal. (Or, if you don’t have a pizza peel, the back of a baking sheet will also do.)

Brush the dough with the remaining 1 tbsp olive oil, leaving a 1″ border around the edges, and sprinkle with garlic and chopped basil. Sprinkle with an even layer of mozzarella and asiago, then arrange the shaved asparagus overtop.

Bake in preheated oven for 10-15 minutes, or until the asparagus is wilted and slightly charred, the edges of the crust are golden brown and the cheese is melted and bubbly.

Remove from the oven, and immediately top with dollops of ricotta cheese. Let stand for a minute or two, then cut into slices using a very sharp knife and serve immediately.

Read more: http://www.crumbblog.com/2013/04/shaved-asparagus-pizza.html#ixzz2vKHHZHNq

Veggie Pizza

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Veggie-Pizza5

1 can (8 ounces) refrigerated crescent rolls
Veggies for topping – squash, zucchini, onions, broccoli, cauliflower & carrots
finely shredded cheddar cheese
  1. Unroll the can of crescent dough and press in the bottom of an ungreased 9×13 cookie sheet to form a crust, pressing together the perforated edges. Prick dough lightly with a fork.
  2. Bake at 375 for 10 minutes, watching carefully, until browned. Cool crust completely.
  3. Spread the crust with the veggie dip, using as much as you like – I used right around 1/2 of the container. Layer the vegetables on top of the dip. Sprinkle with the shredded cheese, using as much or as little as you want – I probably used about 3/4 of a cup.
  4. Cover loosely with saran wrap. Chill until ready to serve. Cut into squares.

Quinoa and Black Beans from allrecipes.com

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1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 chopped tomato (optional)

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir corn, black beans and tomato into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Serve as taco filling on corn tortillas embellish with salsa, cheese, sour cream and avocado.

Heaven and Hell Cauliflower Pasta

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adapted from Judy Rodgers’ “Zuni Cafe Cookbook”

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1 head of cauliflower, cut into florets
Extra virgin olive oil
8 cloves of garlic, chopped
1 tin of anchovies, chopped (I know, I know, it’s a lot: trust me)
1 – 2 Tbs fennel seeds
Red pepper flakes to taste (depending on how spicy you like it)
1 pound pasta (ziti works best)
Grated Parmesan or Pecorino cheese

1. Bring a large pot of water to a boil.

2. In a large saute pan, coat the bottom with olive oil and turn up the heat to medium-high. Leave it for a minute or two until adding a piece of cauliflower makes it sizzle.

3. In a bowl, combine the garlic, the anchovies, the fennel seeds and red pepper. This is your bowl of flavor.

4. When the oil is hot enough, add half your cauliflower: or just enough so it’s all in one layer. Leave it for a bit (a few minutes) then toss around until the cauliflower is a deep, golden brown all over. Season with salt and pepper.

5. Remove the caramelized cauliflower to a plate and add the other half of the raw cauliflower and repeat this step. You may need to add more oil too, depending on how much the first batch absorbed.

6. Cook the rest of the cauliflower until golden brown (don’t forget to season it too; taste, so you know if it tastes good), add the rest of the cauliflower back in and then add HALF your spice mixture.

7. At the same time that you add half your spice mixture, your water should be at a boil. If it’s not, wait to add the spices or the garlic might burn. If your water’s at a boil, add a LOT of salt (the water should taste salty, like the sea) and then add a box of penne or ziti to the boiling water. Stir around so it doesn’t stick together.

8. As the pasta cooks, stir the cauliflower around along with half the spice mixture: about 30 seconds or so. Then ladle in a big ladleful of the pasta cooking water to the cauliflower pan. This’ll be your “sauce.” If the water sputters and spurts when you add it, lower the heat. How much water really depends on how long it takes the pasta to cook and how much water the cauliflower absorbs. Suffice it to say, you don’t want it to be soupy; just thickish liquid at the bottom of the pan.

9. When the pasta’s done cooking (start tasting it after 5 minutes; it should be pretty al dente when you add it to the cauliflower mixture) lift the cooked pasta into the cauliflower using a slotted spoon or, much better, a spider. (You can buy them in Chinatown for $5.)

10. Stir the pasta together with the cauliflower with the heat still on until you’re happy with the amount of liquid in there (the pasta tubes will carry some water with them too). I usually do it until there’s no liquid left at the bottom of the pan.

11. Take the pan off the heat and add, in no particular order: a splash of cold olive oil (it’s an Italian trick via Mario Batali’s show), the rest of the spice mixture and then your grated cheese. Stir all around and taste.

One-pan coconut shrimp noodle bowls

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What it took for 2 HUGE bowls. Or 4 smaller ones. Or whatever:

* 1 Tbs. extra-virgin olive oil
* 1 tsp sesame oil
* 1 pound extra-large shrimp; thawed, peeled and deveined
* 3 cloves garlic, minced
* 1 Tbs. freshly minced ginger
* 1 yellow bell pepper, diced
* 1 (13.5 oz) can coconut milk
* 2 cups fish stock (or seafood, or chicken, whatevs)
* 7 oz (half a box) pad Thai noodles
* 1 tsp fish sauce
* 2 tsp sriracha sauce
* 1 cup cilantro leaves (plus more for garnish)
* 2 scallions, diced
* 1 lime (or more!)

Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from pan and set aside.

Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Sauté for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes.

Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.

Stir the shrimp back in and toss to combine. Serve with more cilantro on top!

http://www.feastie.com/